Champagne Punch - cooking recipe

Ingredients

1 fifth pink champagne
1 (48 oz.) can Hawaiian Punch
1 qt. ginger ale
6 oz. can lemonade concentrate
1/2 gal. milk carton filled with water frozen overnight

Preparation

Mix Hawaiian Punch and lemonade concentrate.
Add ice in one chunk.
Slowly add ginger ale and champagne so as not to lose fizzle.
Serve as is.